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Comparison of glutathione peroxidase activity, and of total and soluble selenium content in two muscles from chicken, turkey, duck, ostrich and lamb

Daun, Charlotte LU and Åkesson, Björn LU (2004) In Food Chemistry 85(2). p.295-303
Abstract
Glutathione peroxidase activity (GSHPx), total and soluble selenium in two muscles from five species were compared (chicken, duck, turkey, ostrich and lamb). The highest GSHPx activity, found in duck muscles (4.8 U/g; 3.0 U/g), was significantly higher than that in lamb (1.8 U/g; 1.4 U/g), turkey (1.2 U/g; 0.6 U/g), chicken (1.0 U/g; 0.7 U/g), and ostrich muscles (0.9 U/g; 0.8 U/g). GSHPx activities were significantly higher in the oxidative muscles from chicken (thigh), duck (breast), turkey (thigh) and lamb (PM) than those in the corresponding glycolytic muscles (breast, thigh, breast and LD, respectively). Also the total selenium content was higher in duck muscles (149 ng/g; 139 ng/g), than in lamb (171 ng/g/PM, M. psoas major/ and 86... (More)
Glutathione peroxidase activity (GSHPx), total and soluble selenium in two muscles from five species were compared (chicken, duck, turkey, ostrich and lamb). The highest GSHPx activity, found in duck muscles (4.8 U/g; 3.0 U/g), was significantly higher than that in lamb (1.8 U/g; 1.4 U/g), turkey (1.2 U/g; 0.6 U/g), chicken (1.0 U/g; 0.7 U/g), and ostrich muscles (0.9 U/g; 0.8 U/g). GSHPx activities were significantly higher in the oxidative muscles from chicken (thigh), duck (breast), turkey (thigh) and lamb (PM) than those in the corresponding glycolytic muscles (breast, thigh, breast and LD, respectively). Also the total selenium content was higher in duck muscles (149 ng/g; 139 ng/g), than in lamb (171 ng/g/PM, M. psoas major/ and 86 ng/g /LD, M. longissimus dorsil), chicken (117 ng/g; 109 ng/g), ostrich (106 ng/g; 103 ng/g) and turkey muscles (110 ng/g; 70 ng/g). The selenium content was significantly higher in the oxidative muscles of lamb and turkey than in the corresponding glycolytic muscles. The percentage of soluble selenium in lamb PM was lower (32%) than that in all other muscles' (range 48-76%). The study thus showed considerable variation, among species, of glutathione peroxidase activity, total and soluble selenium content in muscle, which may be important for the oxidative stability and nutritional value of different meat products. (C) 2003 Elsevier Ltd. All rights reserved. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
meat quality, lipid oxidation, glutathione peroxidase, selenium, chicken, turkey, duck, ostrich, lamb
in
Food Chemistry
volume
85
issue
2
pages
295 - 303
publisher
Elsevier
external identifiers
  • wos:000188126300019
  • scopus:0346849966
ISSN
1873-7072
DOI
10.1016/j.foodchem.2003.07.009
language
English
LU publication?
yes
id
49630027-a2af-4225-8cbd-f2b51ada0651 (old id 289746)
date added to LUP
2007-10-23 09:58:13
date last changed
2017-11-05 04:36:44
@article{49630027-a2af-4225-8cbd-f2b51ada0651,
  abstract     = {Glutathione peroxidase activity (GSHPx), total and soluble selenium in two muscles from five species were compared (chicken, duck, turkey, ostrich and lamb). The highest GSHPx activity, found in duck muscles (4.8 U/g; 3.0 U/g), was significantly higher than that in lamb (1.8 U/g; 1.4 U/g), turkey (1.2 U/g; 0.6 U/g), chicken (1.0 U/g; 0.7 U/g), and ostrich muscles (0.9 U/g; 0.8 U/g). GSHPx activities were significantly higher in the oxidative muscles from chicken (thigh), duck (breast), turkey (thigh) and lamb (PM) than those in the corresponding glycolytic muscles (breast, thigh, breast and LD, respectively). Also the total selenium content was higher in duck muscles (149 ng/g; 139 ng/g), than in lamb (171 ng/g/PM, M. psoas major/ and 86 ng/g /LD, M. longissimus dorsil), chicken (117 ng/g; 109 ng/g), ostrich (106 ng/g; 103 ng/g) and turkey muscles (110 ng/g; 70 ng/g). The selenium content was significantly higher in the oxidative muscles of lamb and turkey than in the corresponding glycolytic muscles. The percentage of soluble selenium in lamb PM was lower (32%) than that in all other muscles' (range 48-76%). The study thus showed considerable variation, among species, of glutathione peroxidase activity, total and soluble selenium content in muscle, which may be important for the oxidative stability and nutritional value of different meat products. (C) 2003 Elsevier Ltd. All rights reserved.},
  author       = {Daun, Charlotte and Åkesson, Björn},
  issn         = {1873-7072},
  keyword      = {meat quality,lipid oxidation,glutathione peroxidase,selenium,chicken,turkey,duck,ostrich,lamb},
  language     = {eng},
  number       = {2},
  pages        = {295--303},
  publisher    = {Elsevier},
  series       = {Food Chemistry},
  title        = {Comparison of glutathione peroxidase activity, and of total and soluble selenium content in two muscles from chicken, turkey, duck, ostrich and lamb},
  url          = {http://dx.doi.org/10.1016/j.foodchem.2003.07.009},
  volume       = {85},
  year         = {2004},
}